Living in a large metropolitan area, we have access to some wonderful markets and ethnic grocery stores. We go to certain stores for different things. Trinacria Foods, a local Italian market, is where we go for pastas, stuffed olives, olive oils, cheeses, and amazing Italian sandwiches. Lotte, a large Asian grocery, is where we go for seafood, mochi, and a huge variety of produce. We always leave with something new. I am hoping the frog melons, cherimoyas, and dragon fruits that find their way into our cart will help raise adventurous eaters. David’s Natural Foods, a local health food store, is where we always find our favorite teas, cocoa nibs, and an extensive selection of herbs and spices, mostly in large canisters that allow customers to take as much or as little as they want. The kids and I like to open the canisters and sniff the different spices, which I figure is fine as long as we aren’t sneezing in them.
On a recent shopping trip to David’s, we came across dried dragon fruit. We’ve eaten fresh dragon fruit, but never dried. So we bought a bag. We did a little research and found that the flavor of dragon fruit is often described as a cross between a kiwi and a pear. So we combined the dragon fruit with some kiwi we found in the Biscotti Bin. The flavors compliment each other well and create a tropical treat we enjoyed with a fresh dragon fruit smoothie.
I’ve mentioned elsewhere that when we make a recipe for the first time we try different finishes before we bake the biscotti logs. The different finishes not only affect the taste but also the appearance of the biscotti, as you can see in the photo below. We decided our favorite was the one drizzled with agave.
Dragon Fruit and Kiwi Biscotti with Shredded Coconut
YIELD: approximately two dozen
2 ¾ cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons double-acting baking powder
1 teaspoon salt
½ cup shredded coconut
1 teaspoon vanilla
½ cup chopped dried kiwi
½ cup chopped dried dragon fruit
1. Preheat the oven to 350 degrees and place the rack in the middle of the oven.
2. In a large flat-bottomed bowl, whisk together the flour, sugar, baking powder, salt, and coconut.
3. In a smaller bowl, whisk together the eggs and vanilla.
4. With a rubber spatula, stir the egg mixture into the flour mixture until the dough just starts to come together. Dust your hands with flour and knead the dough in the bowl until all the ingredients are incorporated and the dough is tacky.
5. Add the kiwi and dragon fruit, and knead the dough until incorporated, about 10 to 20 times.
6. Separate the dough in half. Form three logs, approximately 3 inches wide and 1 inch high on a parchment lined baking sheet. Leave several inches between the logs, the dough will spread as it bakes. Drizzle the top with agave.
7. Bake in a preheated 350 degree oven for 30 minutes, or until the tops begin to crack or split. Transfer logs to a wire cooling rack to cool completely.
8. Transfer biscotti logs to a cutting board. Slice the biscotti on a diagonal and place cut side down on the same parchment lined baking sheet. Bake for an additional 20 minutes, turning the biscotti once halfway through. Transfer to a wire rack and let cool completely.
What to do with the ends #11: Create a biscotti scavenger hunt.